| 000 | 04639nam a2200349 a 4500 | ||
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| 003 | CHAP | ||
| 005 | 20230517121931.0 | ||
| 007 | ta | ||
| 008 | 230517s2017 cauado|fr|||| 001 0 eng d | ||
| 020 | _a978-0-12-804007-2 | ||
| 040 |
_amxchpua _cCHAP _erda |
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| 050 | 1 | 0 |
_aQP551 _b.P76 2017 |
| 082 | 0 | 0 |
_a574.873224 _bP76 2017 _220 |
| 245 | 1 | 0 |
_aProteomics in food science : _bfrom farm to fork / _ceditora Michelle L. Colgrave |
| 250 | _a1a edición | ||
| 264 |
_aSan Diego, CA : _bAcademic Press, _c2017 |
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| 300 |
_axxi, 515 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _asin medio _bn |
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| 338 |
_2rdacarrier _avolumen _bnc |
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| 504 | _aIncluye bibliografías | ||
| 505 |
_tPostharvest proteomics of perishables / _rRomina Pedreschi _tProteomics of rice / _rYunqi Wu, Mehdi Mirzaei and Paul A. Haynes _tProteomics as a as a tool to understand maize biology and to improve maize crop / _rOlga Pechanova and Tibor Pechan _tProteomics of wheat flour / _rSusan B. Altenbach _tBarley grain proteomics / _rRobert D. Willows, Paul Worden and Mehdi Mirzaei _tProteomics of soybean plants / _rAkiko Hashiguchi and Setsuko Komatsu _tProteomics of hazelnut / _rChiara Nitride, Gianluca Picariello, Gianfranco Mamone and Pasquale Ferranti _tProteomics as a tool to study fruit ripening / _rMarondedze Claudius and Thomas Ludivine _tFrom farm to fork / _rAnna Bassols, Emoke Bendixen and Ingrid Miller _tProteomics of color in fresh muscle foods / _rMahesh M. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling and Surendranath P. Suman _tProteomic investigations of beef tenderness / _rBrigitte Picard and Mohammed Gagaoua _tProtein modifications in cooked pork products / _rAldo Di Luccia, Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco, Rosa Gagliardi and Gianluca Picariello _tPoultry and rabbit meat proteomics / _rAndré M. de Almeida _tUsing peptidomics to determine the authenticity of processed meat / _rMagdalena Montowska _tProteomics characterization of nonenzymatic modifications induced in bovine milk following thermal treatments / _rGiovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara D'Ambrosio, Mauro Sassi and Andrea Scaloni _tProteomics of egg white / _rKarlheinz Mann _tProteomics in aquaculture / _rPedro M. Rodrigues, Alexandre Campos, Jacob Kuruvilla, Denise Schrama and Susana Cristobal _tProteomics to assess fish quality and bioactivity / _rLucía Méndez and Manuel Pazos _tProteomic identification of commercial fish species / _rMónica Carrera, Benito Cañas and José M. Gallardo _tFood authentication of seafood species / _rEva M. Rodríguez and Ignacio Ortea _tProteomic analysis of disease in Sydney rock oysters / _rVineet Vaibhav, Emma Thompson, David Raftos and Paul A. Haynes _tProteomics of fermented milk products / _rValérie Gagnaire and Gwénaël Jan _tProteomic analysis of beer / _rGianluca Picariello, Gianfrance Mamone, Chiara Nitride and Pasquale Ferranti _tProteomics of grapevines and wines / _rPier Giorgio Righetti and Alfonsina D'Amato _tProteomics of food spillage pathogens / _rKarola Böhme, Immaulada C. Fernández-No, Pilar Calo-Mata and Jorge Barros-Veláquez _tBiotyping meets proteomics / _rDavid Drissner and René Brunisholz _tProteomics analyses applied to the human foodborne bacterial pathogen campylobacter cc / _rOdile Tresse _tProteomic approaches for allergen analysis in crop plants / _rRie Satoh and Reiko Teshima _tDetection of microbial toxins by -Omics methods / _rDjuro Josić, Dina Res̆etar, Z̆eljka Pers̆uić, Tamara Martinović and Sandra Kraljevic Pavelić |
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| 520 | 2 | _aProteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students. | |
| 650 | 1 | 3 |
_9187066 _aProteómica |
| 650 | 1 | 4 |
_958836 _aInocuidad alimentaria |
| 650 | 1 | 3 |
_9185525 _aCompuestos bioactivos alimenticios |
| 650 | 1 | 3 |
_9187067 _aProteomics |
| 650 | 1 | 3 |
_9148388 _aFood safety |
| 650 | 1 | 3 |
_9185526 _aBioactive food compounds |
| 700 | 1 |
_9187068 _aColgrave, Michelle L. _eeditor |
|
| 942 |
_2ddc _cLibro |
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| 999 |
_c218777 _d218777 |
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